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To make Tuscan spaghetti with jumbo scallops, gather these key ingredients: - 8 oz spaghetti - 8 jumbo scallops - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup spinach leaves - 1/4 teaspoon red pepper flakes - 1/2 cup vegetable broth - Salt and pepper to taste - Fresh basil leaves for garnish - Zest of 1 lemon These ingredients create a rich flavor and a beautiful dish. You can enhance the dish with these optional ingredients: - A splash of white wine for depth - Grated Parmesan cheese for a creamy touch - Capers for a briny kick - Fresh herbs like parsley or oregano These extras can make your dish even more special. If you are missing an ingredient, here are some substitutes: - Use whole wheat spaghetti instead of regular pasta for a healthier option. - Swap scallops with shrimp or fish for a different seafood flavor. - Replace vegetable broth with chicken broth for a richer taste. - Use kale instead of spinach for added nutrition. These substitutions ensure you can still enjoy this meal. For the complete cooking guide, refer to the Full Recipe. Start with a big pot of water. Add salt to make it tasty. Bring the water to a boil. Once boiling, add 8 oz spaghetti. Cook it until it is al dente, which means it should be firm but not hard. This usually takes about 8 to 10 minutes. After cooking, drain the spaghetti. Keep 1/2 cup of the pasta water for later use. Set the spaghetti aside while you prepare the rest. Grab a large skillet and heat it over medium-high heat. Add 1 tablespoon of olive oil to the hot pan. While it heats, season the 8 jumbo scallops with salt and pepper. Place the scallops into the skillet carefully. Sear them for 2 to 3 minutes until they are golden brown. Flip them over and cook for another 2 to 3 minutes. They should look opaque and firm. Once done, take them out and set them aside on a plate. In the same skillet, add another tablespoon of olive oil. Add 2 cloves of minced garlic and sauté for about 30 seconds. You want the garlic to smell good but not burn. Next, add 1 cup of halved cherry tomatoes and 1/4 teaspoon of red pepper flakes. Cook this mix for 2 to 3 minutes until the tomatoes soften. Pour in 1/2 cup of vegetable broth and bring it to a gentle simmer. Now, add 1 cup of spinach leaves and the cooked spaghetti to the pan. Toss everything together gently. If it looks dry, add the reserved pasta water a little at a time until it is just right. Put the seared scallops back in the skillet. Let them warm up with the pasta and sauce. Stir in the zest of 1 lemon for a fresh taste. Adjust the seasoning with salt and pepper as needed. When ready, serve the pasta in bowls. Place the scallops on top and garnish with fresh basil leaves. For a special touch, serve it with a lemon wedge on the side. For the full recipe, check out the complete guide on Tuscan Spaghetti with Jumbo Scallops. To get a great sear on scallops, start with a dry surface. Pat the scallops with paper towels before cooking. This helps them sear well. Heat your skillet until it’s hot, then add olive oil. Place the scallops in the pan without crowding them. Cook for about 2-3 minutes on each side. You want a nice golden crust. If they stick, they’re not ready to flip. For a richer sauce, use fresh ingredients. The cherry tomatoes should be ripe and juicy. They add sweetness and color. Garlic is key too; sauté it for just a short time. This brings out its flavor without burning it. You can add extra herbs like parsley or thyme for more depth. A splash of white wine can elevate the sauce, too. Just let it simmer to let the alcohol cook off. If you have leftovers, store them in an airtight container. Keep the scallops separate if you can. They reheat best on the stove. Just warm them gently over low heat. If they get too hot, they might become rubbery. For best taste, eat within 2 days. If you want to make this dish ahead, cook the pasta and sauce, but add the scallops fresh later. For the full recipe, check out the complete guide. {{image_2}} You can easily make this dish vegetarian. Replace the scallops with large mushrooms. Portobello or king oyster mushrooms work best. They have a nice texture and flavor. Sear them just like scallops for that golden finish. You can add more veggies, too. Consider zucchini, bell peppers, or asparagus. These will add color and nutrients. Use vegetable broth as before. It will keep the taste rich and savory. If you love seafood, try different options. Shrimp, clams, or lobster can be great swaps. For shrimp, use about 12 large shrimp. Sear them until pink and tender. Clams can add a briny kick. Use about 1 cup of fresh clams, just steam until open. Lobster adds luxury. Chop cooked lobster meat and mix it in at the end. Each option brings a unique flavor, making the dish exciting. For a gluten-free meal, swap spaghetti for gluten-free pasta. There are many types available, like rice or chickpea pasta. Just follow package instructions for cooking times. Always check the label to ensure it's gluten-free. For a lighter option, use spiralized veggies like zucchini or carrots. They add crunch and nutrients while keeping the dish fresh. Enjoy the same great Tuscan flavors without the gluten! For the full recipe, check the complete instructions above. After enjoying your Tuscan spaghetti with jumbo scallops, let the leftovers cool. Place them in a container. Make sure to seal it tightly. This helps keep the dish fresh. Store the container in the fridge. It will last for about three days. If you want to keep it longer, freeze the spaghetti. This can last up to three months. Just remember, the scallops may lose some texture when frozen. Use airtight containers for the best storage. Glass containers are great. They do not keep smells like plastic. If you use plastic, ensure it is food-safe. A good option is BPA-free plastic. You can also use freezer bags if you plan to freeze the dish. Squeeze out the air before sealing. This helps prevent freezer burn. When you are ready to eat the leftovers, reheating is key. If they are frozen, thaw them in the fridge overnight. For reheating, you have a few options. The microwave is quick, but it might not keep the best texture. Heat on low power for even warming. You can also use a skillet. Add a splash of broth or water to keep it moist. Heat on low, stirring gently until warm. Enjoy your dish just like it was fresh! For the full recipe, check out the detailed instructions above. Scallops cook fast. You only need about 2-3 minutes on each side. They should be golden brown and opaque when done. Overcooking can make them tough. Use a medium-high heat for the best results. Yes, you can prepare some parts ahead of time. Cook the spaghetti and make the sauce earlier. Keep them separate until you're ready to serve. This way, your meal stays fresh. When you are ready, simply reheat the sauce and add the scallops. I recommend spaghetti for this dish. It holds the sauce well and pairs nicely with scallops. Other long pasta like fettuccine or linguine also work. Choose what you enjoy most. For the full recipe, check the instructions above. In this blog post, we explored how to make Tuscan spaghetti with jumbo scallops. We covered the essential and optional ingredients to enhance flavor and offered substitutes when needed. You learned step-by-step instructions for cooking the spaghetti and searing the scallops. We also shared tips for perfecting your dish and ways to store leftovers safely. Overall, this recipe celebrates rich flavors and offers easy variations. Now, you’re ready to impress at your next meal. Enjoy your cooking journey!

Tuscan Spaghetti with Jumbo Scallops

Indulge in a taste of the coast with this delicious Tuscan Spaghetti with Jumbo Scallops recipe! This quick and easy dish combines perfectly cooked pasta, seared scallops, vibrant cherry tomatoes, and fresh spinach, all brought together in a light garlic sauce. Ready in just 30 minutes, it’s perfect for a weeknight dinner or a special occasion. Click through to discover the full recipe and elevate your dining experience!
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Ingredients
  

8 oz spaghetti

8 jumbo scallops

2 tablespoons olive oil

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup spinach leaves

1/4 teaspoon red pepper flakes

1/2 cup vegetable broth

Salt and pepper to taste

Fresh basil leaves for garnish

Zest of 1 lemon

Instructions
 

Cook the Spaghetti: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.

    Sear the Scallops: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, season the scallops with salt and pepper, then place them in the skillet. Sear for about 2-3 minutes on each side until they are golden brown and opaque. Remove them from the skillet and set aside.

      Prepare the Sauce: In the same skillet, add another tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the cherry tomatoes and red pepper flakes, cooking for another 2-3 minutes until the tomatoes soften.

        Combine Ingredients: Pour in the vegetable broth and bring to a simmer. Add the spinach leaves and cooked spaghetti, tossing everything together gently. If the pasta seems dry, add reserved pasta water gradually until the desired consistency is reached.

          Finish with Scallops: Gently return the seared scallops to the skillet, allowing them to warm through with the pasta and sauce. Stir in lemon zest and adjust seasoning with salt and pepper, if needed.

            Serve: Divide the spaghetti among plates, placing the scallops on top. Garnish with fresh basil leaves.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 2

                - Presentation Tips: Serve in shallow bowls with extra basil on top and a lemon wedge on the side for an appealing touch.